How To Make Ora (Oha) Soup
Vegetable- Ora leaves, Cocoyam- 8 corms, Red Palm Oil- 3 cooking spoons, Assorted Beef-includes best cut, shaki (cow tripe), Assorted Fish-Dry Fish and Stock Fish, Chilli Pepper, Salt and Crayfish (to taste), Seasoning- 3 Maggi or Knorr cubes.
Method
Grind the crayfish and pepper and set aside, pound cocoyam, wash and boil the cocoyam corms till soft. Remove the peels and use a mortar and pestle to pound the corms to a smooth paste.
Using your fingers, cut the Ora (Oha) leaves into tiny pieces. This technique is to prevent the vegetable from becoming darker in color. This happens when you cut the ora leaves with a knife.
Cooking Directions
Boil the shaki (cow tripe), stock fish and dry fish in 1 litre of water till they are well done. First sign of a done shaki is that cuts will start curling on itself.
Wash the beef and add to the pot of shaki etc. and continue cooking. When the meat is done, add 3 cubes of Maggi/Knorr and cook for 5 minutes.
Add the pepper and ground crayfish and cook for 10 minutes. Add the cocoyam paste in small lumps and then the palm oil
Cover the pot and leave to cook on high heat till all coco yam lumps have dissolved. You can add more water if you feel that the soup is too thick.
Add the ora (oha) leaves and leave to cook for about 5 minutes
Add salt to taste and the soup is ready to be served with Eba, Cassava Fufu, Semolina, Amala or Pounded Yam.
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